This slightly spicy Moroccan salad is full of flavor and simply delightful!
Course
Salad, Side Dish
Cuisine
Moroccan
Keyword
carottes chermoula, carrot cuisine, carrot dishes, carrot nutrition, carrot salad, Carrots à la Chermoula, how to cook carrot, how to make carrot salad
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings2
Calories30kcal
AuthorCatherine Katz
Ingredients
3TbspOlive oil
3garlic clovesminced
4-5medium carrotsrinsed, sliced
1tspcumin
1/2tspturmeric
1/4tspcayenne pepper
1/4tspcoarse salt
juice of half lemon
fresh ground pepper to taste
fresh chopped parsley or cilantroto taste
Instructions
Sautee garlic in olive oil for a few seconds, add sliced carrots and stir uncovered on medium heat for a few minutes.
Add cumin powder, turmeric, cayenne pepper, salt and pepper and cover to cook on low heat until the carrots are tender (about 20-25 minutes I would say, but check every so often to make sure they don't need a drop of water).
Take off the heat, add fresh squeezed lemon juice and gently stir to coat the carrots.
Transfer to serving platter, add a drop of olive oil and sprinkle with fresh parsley or cilantro, if using, when ready to serve, warm or cold.